The Junkgood initiative is nominated for EMBLA 2021 because of the socioeconomic initiative to provide well-tasting and nutritious food for the homeless, cooked by fantastic chefs and food professionals. Rasmus Munk, Head Chef and creative mind behind the fabled two Michelin stared Restaurant Alchemist, founded the project during the Covid-19 shutdown in 2020. When restaurant kitchens were forced to shut down for guests, it freed up time and space for cooking for a different crowd. Restaurants have since reopened but the initiative continues to live on after the pandemic. Junkfood ensures hot meals every day for hundreds of homeless individuals in Copenhagen, actively working with several homeless shelters and drop-in centres to deliver the food directly to many people in need. Every day, the team produces between 300 - 350 nutritious meals, allowing hundreds in need to enjoy a healthy, locally sourced and well tasting meal. Sustainability is at the heart of Junkfoods DNA. Among other things, the team works with FødevareBanken (the local foodbank) to have a surplus of goods delivered and has a keen focus on reducing food waste by cooking produce in season, from local producers and by rethinking the menu to fit the availability of fresh…
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Slaktið (the Faroese word for slaughter) is an annual food-festival in Tórshavn, the capital of the Faroe Islands. The mission of the festival is to introduce and educate an increasingly urban population to the precious resources provided by the land and the work that goes into procuring them. Set in late September, the festival features the public slaughter of sheep and cattle in an ordered environment, providing first-hand experiences of the processes involved. A commentator will explain each process, and later in the day the animals will be prepared and served for the guests by invited chefs and food specialists. The festival also features an array of locally produced vegetables, which gives local growers an opportunity to present and suggest uses for their products. www.facebook.com/slaktid
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Steinerpedagogikens Vänner i Västnyland rf. (SPV rf.) is an organisation that runs the Mikaelskolan Waldorf school and the Rosengården Waldorf daycare in Ekenäs, Finland. The school has a kitchen of its own that serves 180 portions of food per day. The school and daycare were the first in Finland to employ the Diet for a Green Planet principles. Amongst the principles are eating less meat, using locally produced and seasonal ecological produce and cutting down on food waste. The goal is to teach the students to eat sustainably produced, healthy food. The program requires input from the kitchen staff, teachers and parents. Every fall, families deliver fruit and berries to the kitchen for the school year. All produce is as locally sourced as possible, and meat is served once a week. The school curriculum involves each grade of students in different ways: lower grades learn about the farming year in a hands-on way while the older students participate in planning meals with the school kitchen. The program has proved that it is possible to serve sustainable meals for many people on a daily basis, while raising happy, healthy children!
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Salik Parbst and Miki Siegstad have traveled around Greenland and explored the local ingredients. With their eminent abilities in the kitchen, they have challenged, developed, and nurtured the food culture differences in the country. They have developed new and innovative food experience concepts with a focus on local food producers and entrepreneurs. Despite a challenging Greenlandic infrastructure, where it is not possible to drive from city to city, Salik and Miki have managed to get around and delight many people with exciting dining experiences. At their pop-up events they have prepared local and meaningful food and created a food culture cohesion across many people in Greenland. www.facebook.com/Igapall
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Has dedicated 25 years of her life to good, clean and fair food from Iceland Dominique is born French and moved to Iceland in 1970. She is married to an Icelander and has two children and 6 grandchildren. She is a geographer by education from French University, has lived for 10 years in Denmark and Norway and for the last 18 years has run her own Wine School for professionals and general public with international certifications, where she followed in many ways Slow Food values for organic and natural wines. She is now the leader of Slow Food Reykjavík (since 2008) and Slow Food in the Nordic Countries (2019) and has been an active Slow Food member from 1996, being a founding member of Slow Food Reykjavik. From the very start, she has been an educative support for the promotion of local food and small producers, when it was not yet a topic addressed by many actors in the food systems organisation. Meeting Carlo Petrini, President of Slow Food, in many occasions, she has realised how much of a visionary he is and sticks close to what is really important in the daily life of our society – he nicknamed…
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Ringsaker municipality is one of the country's largest agricultural municipalities. Local products are common in the municipal work. Through the project Matkommunen Ringsaker, the municipality works closely with local producers and the food industry to facilitate further use of local ingredients and food concepts. Production, tracking and delivery of local food, as well as distribution, visibility and marketing, have been linked to municipal services such as nursing homes, nursing homes, schools and kindergartens.   At the municipality's central kitchen, breakfast, lunch, dinner and supper are produced and delivered to residents in nursing homes, in housing associations and home-dwelling users. In this way, children and young people get a relationship with local food production, and the elderly and sick are served local food with information about where in the local area the food is produced.  The municipality has also been a driving force in adapting the legislation so that a larger proportion of local raw materials can be used in food production. In addition, a number of food festivals are organized to make the local food available to a larger audience. For everyone who lives and works in Ringsaker, quality food has become an attraction with a local affiliation.  Ringsaker.kommune.no
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Sara Seing, dietary manager, developed an arena for sustainable produced local food in Södertälje municipality. By creating conditions, through cooperation with local actors, more producers can produce, grow, and sell their products to the municipality and inspire other municipalities to get involved in making more local and sustainably produced food a reality.  Sara has with her leadership managed to use the school meals to develop local initiatives for more sustainably produced food and food systems and increase the importance of good and nutritious diet for children. Om MatLust Utvecklingsnod - MatLust "It is a great honor to represent Sweden in this vital competition. Sweden as country is an example that serves free nutritious school meals. I hope that with this nomination we will share our knowledge and experience with other public meal operators in the Nordic region, so that together we can gear up and contribute to increased local sustainable food production," says Sara Seing
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